Crab, sweetcorn and chipotle salad
- September 2013
- Serves 4
- Takes 15 minutes to make, 25 minutes to cook
This filling spicy crab and corn salad recipe can be easily adapted to make a light starter.
- 46g (19g saturated)
- 42g (5.9g sugars)
- 25g unsalted butter
- 6 tbsp sunflower oil
- 1 medium red onion, ½ finely chopped, ½ very thinly sliced
- 35g fresh coriander, stems very finely chopped and leaves roughly chopped
- 1½ tsp ground cumin
- 1 tsp dried oregano
- 2 chipotle chillies (from mexgrocer.co.uk), deseeded and very finely chopped, or 2 tbsp chipotle paste (from larger supermarkets)
- 3 garlic cloves, finely chopped
- 3 large or 4 small corn cobs, kernels removed (about 350g kernels; see tip)
- 600g maris piper potatoes, diced
- 3 large spring onions, sliced
- Juice of 1 lime
- 150g fresh white crabmeat (see our how-to video below)
- Crème fraîche to serve
- Heat the butter and 4 tbsp of the oil in a large frying pan over a medium-low heat, then fry the onions with the coriander stems, cumin, oregano, chipotle and garlic for around 12 minutes, stirring often. The onions should be completely tender and beginning to turn golden, but take care not to let them burn.
- Add the corn kernels to the pan and cook for another 20 minutes, stirring often, or until the ingredients begin to catch on the base of the pan, leaving a toffee-like deposit.
- Meanwhile, heat the remaining 2 tbsp oil in another frying pan, then add the potato. Fry over a medium-high heat, turning, for 15 minutes or until crisp and golden all over.
- Put the corn mixture and fried potatoes into a large bowl, then stir through the spring onions. Season with a good amount of salt and pepper and the lime juice. The mixture should have a sharpness from the lime juice but not be dominated by it.
- Stir through the crabmeat, scatter over the chopped coriander leaves, then serve the salad straightaway, with crème fraîche on the side.
To turn this from a main dish into a light starter, replace the potato with watercress.
Put a clean tea towel over the work surface, stand each corn cob on its end in the middle of it and, holding it firmly, carefully cut off the kernels with a sharp knife. Use the tea towel to gather the sweetcorn kernels.
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